Gluten-free crêpes with spinach

Gluten-free crêpes with spinach

Total: 30 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / people: 435 kcal
, Fat: 34 g
, Carbohydrate: 20 g
, Protein: 11 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Batter

75 g potato starch
1 pinch salt
1 ½ dl milk
½ dl sparkling mineral water
2 fresh eggs
25 g butter, melted, left to cool a little

To cook the crêpes

clarified butter for frying

Dressing

3 tbsp olive oil
3 tbsp balsamic vinegar
¼ tsp salt
a little pepper
100 g baby spinach

Crêpes

130 g Brie, thinly sliced
1 tbsp walnut kernel, coarsely chopped, toasted
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How it's done

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Batter

Mix the potato starch and salt in a bowl, create a well in the middle. Whisk together the milk, water, eggs and butter. Gradually pour the liquid into the well while stirring with a whisk, continue to whisk until the batter is smooth.

To cook the crêpes

Heat a little clarified butter in a non-stick frying pan. Pour 1/4 of the batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Stir the batter well, repeat the step 3 times.

Dressing

Combine the oil and balsamic, season, set aside 2 tbsp of the dressing. Mix the rest with the spinach.

Crêpes

Fold the crêpes once, fill with Brie, nuts and spinach, fold again, heat for 1 min. in the frying pan, drizzle the reserved dressing over the top, serve warm.

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